Description
A quick, one-pot chicken fajita casserole that combines tender chicken, bell peppers, onions, and rice with melted cheese for a comforting, low-stress weeknight dinner.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2–3 bell peppers (red, green, yellow), sliced into strips
- 1 large yellow or white onion, sliced into strips
- 1/2 cup fresh cilantro, chopped
- 3–4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup uncooked long-grain white rice
- 1 tsp cumin
- 1 tsp smoked paprika
- 2 tsp chili powder
- Salt and black pepper to taste
- 1.5 cups shredded Mexican cheese or Monterey Jack, divided
- 2 tablespoons olive oil or avocado oil
- 1–2 tablespoons fresh lime juice
Instructions
- Prep ingredients: Wash and chop vegetables. Slice peppers and onions into strips. Cut chicken into 1-inch cubes. Mince garlic and chop cilantro.
- Sear chicken: Heat oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces in a single layer, season with salt, pepper, and half the spices. Cook 3-4 minutes until golden brown, then stir and cook 2-3 minutes more. Remove chicken and set aside.
- Sauté vegetables: In the same pot, add onions and peppers. Sauté for 5-7 minutes until tender but crisp. Add garlic in the last minute.
- Combine and simmer: Return chicken to the pot. Add uncooked rice, chicken broth, and remaining spices. Stir to combine, ensuring rice is submerged. Bring to a boil.
- Bake: Reduce heat to low, cover with a tight-fitting lid, and place in a preheated oven at 375°F (190°C). Bake for 20-25 minutes until rice is tender.
- Add cheese: Remove pot from oven. Sprinkle cheese evenly over the top. Return to oven uncovered for 3-5 minutes until cheese is melted and bubbly.
- Finish and serve: Let rest for 5 minutes. Stir in lime juice and cilantro. Taste and adjust seasoning. Serve hot.
Notes
Searing the chicken first adds depth of flavor via the Maillard reaction. Ensure rice is fully submerged in liquid before baking to prevent uneven cooking. If the casserole is too dry after baking, add a splash of broth. If too soupy, leave the lid off for the last few minutes. Leftovers can be stored in the refrigerator for up to 4 days or frozen, though rice texture may change slightly upon thawing.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 4
- Sodium: 650
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 3
- Protein: 35
Keywords: chicken fajita casserole, one pot dinner, easy weeknight meals, mexican food, comfort food, meal prep, gluten free option